If you’re craving a comforting meal that feels like a warm hug in every bite, this Creamy Rotisserie Chicken Pot Pie Recipe is exactly what you need. Imagine tender chunks of rotisserie chicken nestled in a luscious, velvety sauce bursting with fresh vegetables, all encased in a golden, flaky crust. This dish is a perfect blend of simple ingredients that come together to create a rich, satisfying pot pie that your whole family will fall in love with. Whether it’s a weeknight dinner or a special occasion, this recipe will quickly become one of your favorite go-to meals.
Ingredients You’ll Need
These ingredients are simple staples that most home cooks have on hand, yet each one plays a crucial role in building the perfect balance of flavor, texture, and color in this pot pie.
- 4 Tablespoons butter: Adds richness and helps sauté the vegetables to perfection.
- 2 medium potatoes (peeled and cut into 1-inch pieces): Provide hearty texture and absorb the creamy sauce beautifully.
- 3 medium carrots (cut into 1-inch pieces): Bring a touch of sweetness and vibrant color.
- 1 medium onion: Builds savory depth and aromatic warmth.
- 1 rib of celery: Adds a subtle crunch and freshness to balance the creaminess.
- 2-3 garlic cloves (minced): Deliver a flavorful punch that rounds out the dish.
- 6 Tablespoons all-purpose flour: Thickens the sauce to the perfect consistency.
- 3 cups chicken broth (or vegetable broth): Forms the savory base for the creamy filling.
- 4 cups cooked chicken meat (shredded or cubed): Any leftover rotisserie chicken works wonderfully here.
- 2/3 cups frozen peas: Add pops of sweetness and lovely green color.
- 1/2 cup plus 1 Tablespoon heavy cream (divided): Ensures that luscious, silky texture in every bite.
- 1 Tablespoon minced parsley: Brings a fresh, herbal brightness to the filling.
- 1 teaspoon salt: Enhances all the flavors throughout the dish.
- 1/4 teaspoon pepper: Provides a gentle heat and seasoning balance.
- 1 package (15 oz) refrigerated pie pastries (2 in the package): The buttery crust that holds everything together with a satisfying flakiness.
- 1 egg: For brushing the top crust, giving it a beautiful golden shine.
How to Make Creamy Rotisserie Chicken Pot Pie Recipe
Step 1: Sauté the Vegetables and Create the Roux
Start by melting the butter in a large pot, then toss in the potatoes, carrots, onion, celery, and garlic. Sauté these until they’re tender and fragrant, which builds a flavorful foundation for your filling. Next, sprinkle in the all-purpose flour and stir constantly until it’s fully blended. This creates the roux that will thicken your creamy sauce and give it that irresistible smoothness.
Step 2: Add Broth and Simmer the Filling
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle boil and keep stirring for about two minutes until it thickens into a rich gravy. Now’s the time to stir in the peas, half of the heavy cream, minced parsley, salt, and pepper. Finally, add the shredded rotisserie chicken into the pot, folding it gently to coat the meat evenly with the creamy sauce.
Step 3: Prepare the Pie Crusts
Grab your two ungreased 9-inch pie plates and spoon the creamy chicken filling evenly into each one. In a small bowl, whisk together the egg with the remaining tablespoon of heavy cream – this egg wash will create a glossy, golden brown finish on your pie crust. Roll out the refrigerated pie pastries so they fit nicely over the top of each pie filling.
Step 4: Assemble and Bake the Pot Pies
Place the rolled-out pastry over the filling, then trim any excess and neatly seal the edges by crimping or fluting. Cut a few small slits in the top crust to allow steam to escape while baking. Brush the entire top with the egg wash, then pop the pies into a preheated oven at 375°F. Bake for 40-45 minutes or until the crust is beautifully golden and flaky. Let them rest for about 10 minutes before slicing – this waiting moment helps the filling set so it won’t spill out.
Step 5: Optional Freezing for Cozy Meals Later
If you want to save one pot pie for later, cover it tightly and freeze it for up to three months. When you’re ready to enjoy it, simply take it out of the freezer about 30 minutes beforehand to thaw slightly before baking.
Step 6: How to Bake from Frozen
Place the frozen pot pie on a baking sheet and cover it loosely with foil. Bake at 425°F for 30 minutes, then lower the oven temperature to 350°F, remove the foil, and continue baking for an additional 55-60 minutes until the crust is golden and crispy. This method ensures your pot pie is just as delicious as freshly made.
How to Serve Creamy Rotisserie Chicken Pot Pie Recipe
Garnishes
To add a fresh touch to your beautiful pot pie, sprinkle a little more minced parsley or even some finely chopped chives on top just before serving. These green accents not only brighten the flavor but also enhance the presentation, making every slice look as inviting as it tastes.
Side Dishes
This pot pie pairs wonderfully with simple sides like a crisp green salad dressed lightly with lemon vinaigrette or steamed green beans tossed with a bit of butter and garlic. The freshness of these sides complements the rich, creamy filling perfectly, creating a balanced meal that satisfies without overwhelming.
Creative Ways to Present
For a charming dinner presentation, serve your Creamy Rotisserie Chicken Pot Pie Recipe in individual ramekins lined with the pie crust. This personal touch makes each serving feel cozy and special—perfect for dinner parties or family nights. Another idea is to accompany it with a rustic bread basket, encouraging everyone to scoop up any extra sauce lingering on their plates.
Make Ahead and Storage
Storing Leftovers
Once your pot pie has cooled completely, cover it tightly with plastic wrap or place leftovers in an airtight container. Stored in the fridge, it will keep well for 3 to 4 days, offering tasty meals the next day or two without losing its deliciousness.
Freezing
This Creamy Rotisserie Chicken Pot Pie Recipe freezes beautifully. Wrap it well with foil or plastic wrap, and place it in a freezer-safe bag or container. Frozen pot pies stay fresh for up to 3 months. When you want to enjoy it, follow the baking from frozen instructions for the best results.
Reheating
To reheat, place your pot pie in a 350°F oven until warmed through and the crust is crispy again—typically about 20 to 30 minutes. Avoid microwaving to retain that delicious flaky crust and creamy filling texture.
FAQs
Can I use other types of cooked chicken instead of rotisserie?
Absolutely! While rotisserie chicken adds incredible flavor on its own, you can use any cooked chicken you have on hand—whether it’s grilled, baked, or leftover from a previous meal. Just make sure it’s shredded or cubed for even distribution.
Is it possible to make this pot pie vegetarian?
Yes! Simply swap the chicken broth for vegetable broth and omit the chicken. You can add hearty vegetables like mushrooms, zucchini, or additional peas to keep it filling and delicious.
Can I prepare the filling ahead of time?
Definitely. You can make the creamy filling a day in advance and refrigerate it. When ready to bake, just assemble the pies with the crust and proceed with baking as directed.
What can I use instead of refrigerated pie pastry?
If you prefer homemade crust, a classic buttery pie dough works wonderfully. Alternatively, puff pastry gives a light, flaky twist that pairs beautifully with the creamy filling.
How do I know when the pot pie is fully baked?
You’ll want to bake until the crust is a rich golden brown and the filling is bubbling around the edges. This usually takes about 40-45 minutes when baking fresh, or slightly longer if baking from frozen.
Final Thoughts
This Creamy Rotisserie Chicken Pot Pie Recipe is a true comfort food classic with a wonderfully homemade touch that makes every bite special. It’s easy enough for weeknight dinners but impressive enough for gatherings. Once you try it, this pot pie will become a trusted favorite to turn to whenever you want a hug on a plate. So go ahead, gather your ingredients, roll up your sleeves, and enjoy the warmth of homemade goodness that this recipe brings to your table.
Print
Creamy Rotisserie Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes (plus optional additional baking time if frozen)
- Total Time: 60-65 minutes (not including optional freezing time)
- Yield: 2 pot pies (serves approximately 10-12 people)
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This delicious rotisserie chicken pot pie recipe offers a comforting, savory dish with tender vegetables and flaky pastry crust, perfect for using leftover rotisserie chicken. It features a rich, creamy filling loaded with chicken, potatoes, carrots, peas, and aromatic herbs, all baked until golden and bubbly.
Ingredients
Vegetables and Aromatics
- 2 medium potatoes (peeled and cut into 1 inch pieces)
- 3 medium carrots (cut into 1 inch pieces)
- 1 medium onion (chopped)
- 1 rib of celery (chopped)
- 2–3 garlic cloves (minced)
Fats and Liquids
- 4 tablespoons butter
- 3 cups chicken broth (or vegetable broth for vegetarian version)
- 1/2 cup plus 1 tablespoon heavy cream (divided)
- 1 egg (for egg wash)
Thickening and Seasoning
- 6 tablespoons all-purpose flour
- 1 tablespoon minced parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
Main Ingredients
- 4 cups cooked chicken meat (shredded or cubed)
- 2/3 cup frozen peas
Pastry
- 1 package (15 oz) refrigerated pie pastries (contains 2 pastries)
Instructions
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add the peeled and cut potatoes, carrots, chopped onion, celery, and minced garlic. Sauté the mixture until the vegetables become tender, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Make Filling Base: Stir in the all-purpose flour until it is fully blended with the sautéed vegetables and butter. Gradually add the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce heat and cook while stirring for 2 minutes or until the mixture thickens into a creamy sauce.
- Add Flavor and Chicken: Stir in the frozen peas, ½ cup of heavy cream, minced parsley, salt, and pepper into the thickened mixture. Then fold in the shredded or cubed cooked chicken meat, mixing well to combine all ingredients evenly.
- Prepare Pie Plates and Egg Wash: Spoon the chicken and vegetable filling evenly into two ungreased 9-inch pie plates. In a small bowl, whisk together the egg and 1 tablespoon of heavy cream to create an egg wash. Set this aside for later use.
- Assemble the Pies: Roll out the refrigerated pie pastry sheets to fit the tops of each pie plate. Place the pastry over the filling, trim any excess, then seal and flute the edges to secure the crust. Cut small slits into the pastry to allow steam to escape. Brush the tops of the pies generously with the prepared egg wash.
- Bake the Pies: Preheat the oven to 375°F (190°C). Bake the pies for 40-45 minutes or until the crust is golden brown. Once baked, remove from oven and let them stand for 10 minutes before cutting and serving.
- Freezing Option: You can bake both pies immediately or cover one pie tightly and freeze it for up to 3 months. When ready to bake a frozen pot pie, remove it from the freezer and let it sit at room temperature for about 30 minutes before baking.
- Baking from Frozen: If baking the frozen pie, cover it loosely with foil and place it on a baking sheet. Bake at 425°F (220°C) for 30 minutes, then reduce heat to 350°F (175°C), remove the foil, and bake for an additional 55-60 minutes or until the crust is golden brown and the filling is bubbly.
Notes
- You can substitute the chicken broth with vegetable broth for a vegetarian-friendly version, and omit the chicken for a vegetable pot pie.
- Make sure to cut ventilation slits on the pastry top to prevent sogginess and allow steam to escape.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best crispiness.
- To freeze, properly wrap the pie with plastic wrap and aluminum foil to prevent freezer burn.
- The pie crust can get very hot; allow it to rest before cutting to avoid filling spill.
